====== Gluten Free Pumpkin Bread ====== Tags: [[dessert]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF dessert]] \\ Active Time: 15 min\\ Passive Time: 1 hour\\ Serves: 8\\ ====Description==== Typical pumpkin bread, but gluten free ====Source==== [[https://theglutenfreeaustrian.com/gluten-free-pumpkin-bread/#mv-creation-175-jtr|The Gluten Free Austrian]] ====Ingredients==== *GF all-purpose flour: 215 g *Cornstarch: 20 g *Baking soda: 1 tsp *Baking powder: 3/4 tsp *Pumpkin pie spice: 2.5 tsp *Cinnamon: 1/2 tbsp *Kosher salt: 3 g (3/4 tsp) *Eggs: 3 large, room temperature *Light brown sugar: 175 g *Sugar: 100 g *Vanilla extract: 1 tsp *Vegetable oil: 130 g *Pumpkin puree: 330 g ====Notes==== *I added pecans to the top and it worked out nicely *I used the America's Test Kitchen 'How Can It Be Gluten Free' All-Purpose blend for the flour and it came out great, but I think this recipe is forgiving enough to handle most GF flours ====Instructions==== -Preheat oven to 350F -Line loaf pan (preferably 8.5" x 4.5" x 4" or so) with parchment paper and spray liberally with oil spray or coat well with oil -In a medium-sized bowl sift together the gluten-free flour, cornstarch, baking soda, baking powder, and spices -In a separate large mixing bowl combine the room temperature large eggs, light brown sugar, white sugar, and vanilla extract and whisk together -Add the oil and pumpkin puree and whisk until smooth and mix until smooth -Add dry ingredients to wet ingredients and stir well to combine. Allow to sit for 20-30 minutes for the flour to fully hydrate -Transfer the pumpkin bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly -Bake for 55-65 minutes. The loaf is done when it is golden brown and a toothpick or cake tester inserted in the center comes out clean -Allow for it to cool in the pan for 10 minutes. Then remove it from the loaf pan, transfer it to a cooling rack and allow it to cool completely \\ \\ {{:pumpkinbread.png?400|}}